Although the Lemon Chicken (pollo al limone) is the most popular dish at Rao’s in East Harlem, the meatballs must be the most famous. Here I will demonstrate how to cook these delicious meatballs at home.

This recipe is for Skillet Steaks, which can be made in the oven or in a broiler. The steaks are easy to create without much preparation, and are best if the beef is of a good cut. I recommend that you find the highest cut of beef, preferably dry-aged and unfrozen. It is important that the cut of steak was never frozen as that destroys the quality of the meat.

2. Season the steak first with Seasoning Salt. Let the steak sit for about 15 minutes.
Then season with Montreal Seasoning and begin to tenderize. The steak will grow in size and flatten as you tenderize, but keep tenderizing until the meat becomes soft. Flip over and repeat until the meat is soft. Place in a plastic bag in the refridgerator and let it sit overnight.

3. Remove steaks from bag. Tenderize steak, let steak sit out (covered) for about an hour, until the meat begins to reach a little above room temperature.

4. Heat the oven to the highest temperature. I prefer to cook this method with a oven, as the heat is in direct contact with the skillet, allowing for greater searing and cooking.

5. Place skillet in the oven, until the skillet becomes very hot.

6. Place steak in skillet

7. You dont have to cook the steak on both sides, as the heat is very direct. One side is very well seared, while the other is not, however, the steak is thoroughly cooked on both sides.

If you’ve ever cooked frozen french fries at home and were not impressed or cooked french fries in vegetable or peanut oil and did not like the strong vegetable taste, you can make duck fat french fries at home and it only requires a few resources and is very straightforward.

1. Take cooking potatoes, slice into French Fries. Do not slice too thin, as they will fall apart when frying.

2. Place French Fries into bowl, fill with water. Wait about 5 minutes, and water will begin to become cloudy. The cloudiness is caused by starch, which when removed, allows the French Fries to become crispier when fried.

3. Clear French Fries of water.

4. Fill French Fry-filled bowl with water. Water should be replaced until it no longer becomes cloudy.

5. Fill a pot with water and begin to heat. Continue to heat, until bubbles form at bottom of pot. Place French Fries in pot, add about 1 tablespoon for every 1 potato. Heat until water begins to boil. Remove from pot and drain.

6. Place fries in refridgerator until they cool.

7. Place Duck Fat containers in pot filled with hot water, to melt the fat.

8. Remove Duck Fat container from hot water.

9. Place duck fat in pan (preferably skillet), and begin to heat until fully melted.

10. Place one French Fry in the pan. If it bubbles, you can place the others in as well. If it does not bubble, apply more heat until it begins to bubble.

11. The French Fries will begin to bubble more rapidly. Flip and turn the French Fries gently, as at this stage, they are the most fragile.

12. The French Fries will begin to brown, test fries by biting into them. Remove them depending on your own preference for crispiness.

13. Remove French Fries from pan, place on paper towel. Season them with salt, pepper or other spices.